Jennifer's Best Recipes

THE MISSING MAIN DISHES



I can still hear Mama saying..."when baking you measure, but when cooking use your hand".




BEEF PARMIGIANA
Jene DuBois
  • 1 1/2 lbs. boneless round steak
  • 1/3 cup grated parmesan cheese
  • 1/3 cup fine, dry breadcrumbs
  • 1 egg, beaten
  • 1/3 cup vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tbls butter, melted
  • 1-8oz. can tomatoe paste
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tsp. dried whole marjoram
  • 1/4 tsp. pepper
  • 2 cups hot water
  • 8 oz. mozzerella cheese, sliced


Trim excess fat from steak. Pound steak to 1/4 inch thickness, using a meat mallet. Cut steak into serving-size pieces. Combine Parmesan cheese and breadcrumbs. Dip steak in beaten egg, and dredge in Parmesan cheese mixture. Heat oil in a large skillet to 375�. Fry steak in hot oil until browned, turning once. Drain on paper towels. Saute onion and garlic in butter in a large skillet until tender. Add tomatoe paste and next 4 ingredients, stirring well Gradually add hot water, stirring constantly. Bring to a boil, and cook 5 minutes. Place steak in a 13x9x2 baking dish; top with 2/3 tomatoe paste. Top with cheese slices. Pour remaining tomatoe sauce over cheese. Cover and bake at 350� for 1 hour. Yield 6 servings.







CHICKEN AND PASTA
Jennifer Snyder
  • 4 boneless, skinless chicken breasts

  • 1 medium red onion, sliced

  • 2 portabella mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 or 2 roma tomatoes, diced

  • 1 can kernel corn

  • fresh parmesean cheese, grated

  • 1 box linguine pasta

  • 3 tbls. olive oil

  • dash wine vinigar or italian dressing

  • 3 fresh basil leaves or 1 tsp. dried

  • salt and pepper to taste


Heat olive oil in large skillet. Wash and pat dry chicken then cut in 1 1/2" cubes. Place chicken in hot oil and cover, stirring occaisionally, until browned, about 10 minutes. Add onion,mushrooms, half of the garlic, tomatoes, corn, basil, and salt and pepper and allow to simmer for a few minutes. Stir occaisionally. Meanwhile cook linguine according to package directions. Add rest of garlic and dash wine vinigar to chicken mixture, stir and allow to cook down for a few minutes, cover and remove from heat. Drain pasta and put on plates, place chicken mixture on top and garnish with cheese.







FRAN'S TUNA CASSEROLE
Fran Vogle


My family loved this casserole growing up, so although I never fixed it, (I didn't like it) I felt obliged to include it since it became one of "Grandma's" specialties, a favorite for even my children.
  • 1 can Tuna

  • 1 pkg. classic potatoe chips

  • 1 can cream of mushroom soup

  • 1/4 cup milk
  • Cheddar cheese or Velvetta sliced

  • pepper to taste



Arrange tuna and potatoe chips in alternating layers in a buttered casserole dish. Mix soup with milk and pour soup over tuna and chips. Top with cheese. Bake at 350� until cheese is melted and crusty on top.






ITALIAN STUFFED EGGPLANT
Jene DuBois
  • 2 medium eggplants

  • 1/2 lb. lean ground beef

  • 1- 6 oz. can tomatoe paste

  • 1 egg, slightly beaten

  • 2 tbls. finely chopped onion

  • 2 tbls. finely chopped green pepper

  • 1 1/2 garlic gloves, minced

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 1/2 to 1 tsp. oregano or italian seasoning

  • dash or two of tobasco sauce

  • 1 tbls. worchestershire sauce or wine

  • 1/2 cup plain yogurt, cottage cheese, or ricotto cheese (best)

  • 1 can tomatoe sauce

  • 1/2 to 1 cup mozzerella cheese
  • 2 tbls. olive oil



Preheat oven to 350�. Cut eggplant in half, scoop out pulp, leaving shell intact, and finely dice eggplant pulp. In a skillet, brown eggplant in olive oil and add beef, turning until browned. Drain off any fat, if necessary. Stir in tomatoe paste, onion, green pepper, garlic, salt, pepper, tobasco, worchestershire sauce or wine, and ricotto cheese. Heat thoroughly but do not boil. Spoon mixture into eggplant shells, top with tomatoe sauce and mozzerella cheese. Place in baking dish and bake 45-55 minutes until bubbly and eggplant is tender. Makes 4 servings.






LASAGNA
*Jennifer Snyder

This is a large recipe but it is the only way I can make it. You could cut the recipe in half but it will keep: is delicious warmed over and can be frozen.
  • 3- 15oz. cans Italian style peeled tomatoes

  • 3- 15oz. cans tomatoe sauce

  • 2- 27 1/2 oz. cans Hunts spaghetti sauce

  • 4 tsp. salt

  • 4 tsp. oregano

  • 1/2 tsp. pepper

  • dash or two of tobasco sauce or hot pepper juice


    • Simmer the above ingredients
    to cook down, about 1 hour.

  • 2 tsp. onion salt or celery salt or a combination of the two

  • 2 cups minced onion

  • 2 cloves minced garlic

  • 4 lbs. ground round

  • 1/2 tsp. salt

  • 3 tbls. olive oil


    • Saute the above ingredients and
    add to simmering sauce.

  • 1 lb. fresh or 8 oz. canned mushrooms

  • 1/4 cup parmesean cheese

  • 2 tbls. worchestershire sauce


    • Add the above ingredients to sauce
    and continue to simmer.

  • 1- 32oz. Ricotto cheese, in a pinch use cottage cheese

  • 2 eggs

  • 1/4 cup real parmesean cheese

  • dash salt

    • Slightly beat eggs, add cheeses
    and mix gently. Set aside.

  • 2- 1lb. boxes lasagna noodles, will only need about 1 1/2 boxes.

  • 2 lbs. Mozzerella cheese, grated


    • Partially cook with garlic and
    olive oil. Pour off 1/2 of hot water
    and refill with cold for
    easier handling of noodles.


Begin layering remembering to alternate direction of noodles with every layer:
-Sauce, noodles, ricotto, mozzerella.
-Sauce, noodles, ricotto, mozzerella.
-Sauce, noodles, ricotto, mozzerella.
Top with sauce and mozzerella cheese. Bake covered with foil at 350� for 35-40 minutes. Uncover and bake additional 15 minutes. Allow to set 15 minutes before serving. Top with real parmesean cheese. Makes 3- 13x9x2" baking pans, serves 20.




Meatloaf
Jennifer Snyder
This one was particulary hard to write down as I've always played this by ear. These are the basics but can be played with to suit your taste.
  • 2-3 lbs. lean ground beef

  • 1/2 lb. Jimmy Dean or market fresh sausage

  • 2 eggs

  • 1/2 cup milk

  • 2 tbls. worchestershire sauce

  • 1-2 cloves minced garlic

  • 1 medium onion chopped

  • 1/2 cup green pepper chopped

  • 1 cup bread crumbs, crackers work fine

  • 2 packages brown, mushroom, or beefy onion gravy mix

  • 1 tsp salt

  • 1/2 tsp. pepper

  • 1/4 tsp. sage, or buy sausage with sage


In a large bowl combine beef and sausage, mixing only slightly. Add eggs, milk, worchestershire sauce, garlic, onion, green pepper, 1 package gravy mix, salt, pepper, sage, and crackers. Gently blend together by hand, mixing well, but do not overwork the mixture. Place into a casserole dish or large loaf pan. Shape so that sides of mound slope down to allow grease to run off the top. Bake at 350� for 45-60 minutes checking once or twice to pour off any grease that has accumulated. Mix up the other gravy pack and when the meatloaf only produces a little grease, pour gravy on top and bake about 10 minutes more or until bubbly. You can top with extra green pepper slices if desired. In a pinch you can use just beef. You can also use soup mixes for flavoring, or bullion, but dissolve it in the milk. You can also make your own gravy, if desired, this is just easier.








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THE MISSING MAIN DISHES
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*Revision of my mother's recipe.
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